Yemista and Greek potatoes

 Cooking 54 minutes
 Preparation 15 minutes
 3 servings


2 packages (2×397 g) of Champêtre Greek-style potatoes wedges
6 medium red peppers
65 ml (¼ cup) of long grain rice
1 lb (454 g) of lean ground beef
2 garlic cloves, finely chopped
30 ml (2 tbsp.) of fresh flat-leaf parsley, finely chopped
70g feta cheese, cut into small cubes
1 beaten egg
500 ml (2 cups) of Passata (tomato coulis)
Pinch of salt and pepper
30 ml (2 tbsp.) of olive oil


  1. Preheat the oven to 375 ° F.
  2. Bring a pot of water to a boil and pre-cook the rice 3 to 4 minutes, drain.
  3. Cut off the tops of the peppers, then empty the inside (membrane and seeds).
  4. In a bowl, mix the ground beef with the rice, garlic, parsley, feta, egg, salt and pepper.
  5. Fill the peppers with the mixture and place a top (cap) on each. Reserve.
  6. Pour the Passata into a large baking dish, add a pinch of salt and pepper, and stir.
  7. Place the peppers upright in the dish as well.
  8. Drizzle the peppers olive oil.
  9. Cook the peppers for 45 to 50 minutes, or until the skin is shriveled and lightly browned.
  10. While the peppers are cooking, place the potatoes on a baking sheet. Put in the oven after 25 minutes of cooking the peppers so that everything is ready at the same time.
  11. Serve the peppers, Passata and potatoes.

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